Evaluation of the potential of incorporating orange-fleshed sweetpotato puree into bakery products in Madagascar

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dc.creatorRazanadrasina, N.
dc.creatorWauters, P.
dc.creatorTafarasoa, N.
dc.creatorAndrianaina, S.
dc.creatorDemo, P.
dc.creatorRukundo, P.
dc.date2025
dc.date2026-02-23T20:30:53Z
dc.date2026-02-23T20:30:53Z
dc.date.accessioned2026-06-27T18:02:58Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/181819
dc.identifier.urihttp://hdl.handle.net/123456789/153466
dc.languageen
dc.rightsOpen Access
dc.sourceRazanadrasina, N.; Wauters, P.; Tafarasoa, N.; Andrianaina, S.; Demo, P.; Rukundo, P. 2025. Evaluation of the potential of incorporating orange-fleshed sweetpotato puree into bakery products in Madagascar. International Potato Center.
dc.subjectsweet potatoes
dc.subjectbaked goods
dc.subjectorganoleptic analysis
dc.titleEvaluation of the potential of incorporating orange-fleshed sweetpotato puree into bakery products in Madagascar
dc.typePoster

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